Braised fish head in crispy sauce(su shao dai yu tou )

Braised fish head in crispy sauce

Introduction:

"Hairtail's skull is hard and has less meat. It's usually the part that people throw away, but many of the lost ingredients are actually rich in nutritional value. This dish uses the unique feature of the crispy pan key to stew the fish head crispy and absorb the salty and fresh taste. The essence of "eating meat is not as good as eating fish, eating fish and eating fish head" is in use. So that when you buy hairtail in the future, you can not only save the most, but also find another flavor to support your food. "

Production steps:

Materials required:

With fish head: 250g

Kelp knot: 100g

Pork: 120g

Water quantity: 1200 ml

Ginger slices: 4

Garlic: 6 petals

Sugar: 20g

Old pickles: 40g

Sesame oil: 1 ml

Cooking wine: 20 ml

Soy sauce: 5ml

Vinegar: 120 ml

Oil: 30 ml

Scallion: 4G

matters needing attention:

Production difficulty: simple

Technology: stir fry

Length: 20 minutes

Taste: slightly spicy

Chinese PinYin : Su Shao Dai Yu Tou